Shrimp Dijon

One of my best, “go-to” appetizers! Easy to prepare in advance and well-received by guests!!

Serves 20

Marinade:

¼ Cup  Finely minced fresh Italian flat-leaf parsley

¼ Cup  Finely chopped shallots (not green onions!!)

¼ Cup Tarragon vinegar

¼ Cup White wine vinegar

4 Tbsp Dijon mustard

2 tsp  Crushed red pepper (use less if you don’t like it spicy)

2 tsp  Salt

Freshly ground black pepper

½ Cup  Extra virgin olive oil

2½ lbs  Large shrimp, cooked, peeled, but tail on, and de-veined

To prepare the marinade: Place parsley, shallots, vinegars, mustard, red pepper, salt, and pepper in the bowl of a food processor. Pulse first to chop things evenly, then purée. While the machine is running, add the oil in a slow stream.

Pour over the shrimp and toss gently. Transfer to a zip-top bag. Refrigerate and marinate several hours or overnight for best flavor.  Drain marinade and discard.  Serve shrimp alone or with canapé toasts as an appetizer, or on leaf lettuce as an elegant first course!

NOTE: I prefer to use shrimp in the 16-20/lb size.